Just butchered my 1st Fallow. I have jointed it all up, either steaks or various joints but have lots of off cuts from the rest of the carcass. I'm going to make my 1st venison sausages. But would be grateful for advice on the following 3 questions really.
1, What meat /cuts for sausage meat from the carcass. Are the off cuts from behind front shoulders and the alike from rest of carcass that has sinew and fat in it ok or am I better deboning and mincing one/some of the joints ?
2, How far should I go at removing the sinew and fat (both the external sinew, which was just under the skin and the inter layer sinew ? I.e get the meat as lean as possible.
3, Similarly with the pork belly, I need to take the rind off but how much of the fat under the rind/skin should I take off. I.e all the way down to the meat and just rely on the fat running through the pork or leave some of the outer fat on.